Jay's Recipes


【Steamed clams with spring herb broth】Jay’s Hacco-licious Recipes vol.23

Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.

【Steamed clams with spring herb broth】Jay's Hacco-licious Recipes vol.23


20pcs clams
1pc garlic
Few stems of thyme
1bunch Italian parsley
1cup white wine
Sea salt (in case)
1/2pc red pepper
1/2pc yellow pepper


1, Leave clams in salted water for one night then rinse them.
2, Dice red and yellow pepper, and pick some parsley for the garnish.
3, Put white wine in a pot, then heat it up.
4, Add thyme, some parsley stems, garlic, and clams.
5, Cover it and cook until clams open.
6, Take all the clams out then cool down the broth.
7, Put the broth and left of parsley in the blender then blend well.
8, Place the green broth in the bawl, clams, then finish with the garnishes.

Jay’s note

The clams have natural salt in themselves, so it may not necessary add any sea salt, check the saltness of broth first. Also, If the broth is very hot, green color will change to brown easily , so cool the broth down to about room temperature. Instead parsley, enjoy to use any your favorite spring herbs!

Jay Asanuma

Jay Asanuma

Chef, certified holistic health coach, and researcher of health foods. He was selected as a chef for Honmura-an New York branch in 1987, the restaurant a three star recognition from the New York Times. Years later, in order to broaden culinary repertoire, he relocated to Paris also traveled over the world. He has made a cup of miso soup for the Dalai lama in foundation dinner in New York. His focus now lies in unique Japanese fermented foods which will be next "superfood". And as health coach, his knowledge covers a variety of health theories, such as macrobiotics, raw food, Ayurveda, fasting, and juicing etc.   blog:NY Holistic Style